Beef Stew

There is nothing better then sitting down to dinner and enjoying that warm comforting sensation of a home made chicken stew. I enjoy that feeling and I would love for you to have that feeling. This meal used to mean hours in the kitchen cooking, however, thanks to modern-day technology, it can happen very easily with little time involved. All you need is a crock pot and a little prep time and you can make this instant hit.

Crock pot Chicken Stew
2 Bone-in Chicken Breast
6 cups of water
1 carrot
1 celery stick
1 bay leaf
pepper and salt

1 1/2 c carrots chopped into bite size pieces
1 c celery in bite size pieces
3/4 c noodles

In your crock pot combine your chicken, water, the carrot, the celery stick, bay leaf, and then salt and pepper to taste. This will make the most important part of your stew, the stock. You should let this cook on low overnight. In the mid morning pull everything out of the liquid. Discard the carrot, celery and bay leaf. Let the chicken cool for about 30 minutes so you can pull the meat off the bone and rip it up. Once you have pulled of all the meat and cut or ripped it into bite size pieces put it back in the crock pot and discard the bone and skin. Let that continue to cook on low. About two hours before you will be eating add the chopped carrots to the stew. Then when when you are 30 minutes from eating you will want to add you celery and noodles, you may also want to add a little more salt and pepper so go ahead and take a little taste. You can also add some corn, peas, or green beans if you would like. When the noodles are soft serve and enjoy.

Are you in need of quick and simple chicken recipes or maybe you want something more spectacular for a romantic night. Either way let me help you with Chicken Breast Recipes That Will Leave You Speechless.

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Brrr…those winter nights are closing in! You can fight them off, though, if you have the right tools to hand. Sure, a fuzzy, warm blanket and a roaring fire go a long way towards keeping you toasty, but those work from your outside in. Sometimes, you just need something warm and comforting to heat you up from the inside out.

Ronald Porkshner is always on the lookout for new recipes and new ways of preparing old favourites.  He enjoys foraging for wild mushrooms and other edible fungi.

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There is nothing better then sitting down to dinner and enjoying that warm comforting sensation of a home made chicken stew. I enjoy that feeling and I would love for you to have that feeling. This meal used to mean hours in the kitchen cooking, however, thanks to modern-day technology, it can happen very easily with little time involved. All you need is a crock pot and a little prep time and you can make this instant hit.

Crock pot Chicken Stew
2 Bone-in Chicken Breast
6 cups of water
1 carrot
1 celery stick
1 bay leaf
pepper and salt

Beef Stew

1 1/2 c carrots chopped into bite size pieces
1 c celery in bite size pieces
3/4 c noodles

In your crock pot combine your chicken, water, the carrot, the celery stick, bay leaf, and then salt and pepper to taste. This will make the most important part of your stew, the stock. You should let this cook on low overnight. In the mid morning pull everything out of the liquid. Discard the carrot, celery and bay leaf. Let the chicken cool for about 30 minutes so you can pull the meat off the bone and rip it up. Once you have pulled of all the meat and cut or ripped it into bite size pieces put it back in the crock pot and discard the bone and skin. Let that continue to cook on low. About two hours before you will be eating add the chopped carrots to the stew. Then when when you are 30 minutes from eating you will want to add you celery and noodles, you may also want to add a little more salt and pepper so go ahead and take a little taste. You can also add some corn, peas, or green beans if you would like. When the noodles are soft serve and enjoy.

Chicken Stew to Keep You Warm All Winter

Are you in need of quick and simple chicken recipes or maybe you want something more spectacular for a romantic night. Either way let me help you with Chicken Breast Recipes That Will Leave You Speechless.

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What can be said about stew? I remember as a little girl that familiar smell of being in my Grandma's kitchen. I remember the fascination of watching her prepare a meal that did not require much preparation, but it had many different variations of flavor. I could not seem to get enough of it before you could hear the serving spoon clanging on the bottom of an empty pan. My Grandma Gracie is no longer with us, and how I long for her cooking. I decided to go to culinary school to try and become half the cook that she was. I did not get her recipes on paper, so I have to try and create from memory, and mine will be a little more health conscience.

Stews are a very unique dish for several reasons. You can add the staple ingredients such as onions, potatoes and carrots. There is so much freedom to this dish that you can add different herbs, and other vegetables that will make it your own. I use salt, pepper and flour in my stew to dredge the stew meat, and then I sear the stew meat before I start braising which is a low and slow cooking method. This will help thicken the stew and also give it flavor. I will give you a very detailed set of cooking instructions. This will be an easy to follow recipe without much prep and cooking time in the kitchen. The afternoon will be yours to do with what you wish and dinner will be served on time, and will be a meal that everyone will enjoy.

Beef Stew

This recipe has a little different twist to it. I have added cumin seed to this stew. I am sure you are probably wondering why? I love the flavor of cumin, and it has the flavor stamp of Mexican, or as I like to say Texican. I am of course from Texas and I love TEx-Mex food. I thought that I would take my stew recipe and add some new zap to it. The cumin can be omitted if you do not care for the flavor of it, as it is very distinct.

Ingredients list:

3-4 pounds of stew meat cut into bite size cubes

1 1/2 c of all purpose flour

1 Tbsp. of salt

1/2 - 1 tsp of black pepper or to your taste

1/4 c of canola oil

4-6 russet potatoes depending on size you want about 2-3 cups of large diced potatoes, and the skin can be left on if you desire. It will be more rustic.

3 carrots cut thick slices, un-peeled but washed if you like

1 large sweet yellow onion diced

1 small can of sweet corn drained

2-3 cloves of garlic minced

1 cup of red wine your choice I think a good merlot is best, and would be better served with the dish :)

1 bay leaf

2 1/2 pints of beef stock or beef bouillion and water mixture

1-2 tsp of cumin seed, or you can use ground but use less about 1/2-1 tsp

1 tsp. of chopped cilantro for garnish

Serves 6 - 8

Lets make Stew:

1. Heat your large braising pan or stew pot on med to med high heat.

2. Take your stew meat and season with salt and pepper and dredge/coat it in the flour.

3. If your pan is hot add the oil, and heat the oil for about 20-30 seconds and then add your stew meat and get a good browning on it.

4. Take your wine and add it at this point but do it off of the fire so it will not blaze up on you.

5. Reduce the wine mixture by 1/2 or 3/4 and then add your onions and garlic until they are translucent.

6. Add your carrots, potatoes, beef stock, cumin seed, sweet corn, and bay leaf at this time.

7. Put the lid on your pot and turn down to a simmer. You will simmer for about 1-2 hours or until your carrots are done. When the carrots are done the dish will be fully cooked.

8. When done you can add the cilantro as a garnish if you like to give it the extra added flavor from Texas.

9. Do not forget to remove the bay leaf.

This meal is excellent served with jalepeno cornbread, or a sweet cornbread. I hope that you enjoy this Sunday afternoon stew, or have it on a cold winter night, as I have, and with many friends. It is a handy dish to complete when you would like to spend more time out of the kitchen.

Steaming, Hearty Choices Beef Stew With Cumin Seed For That Cold Winter Evening, Or Sunday Afternoon

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

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Winter time is the time for comfort food. Classic Beef Stew is perfect for the causal meal around the fire place. Surprise your family with this change in your dinner routine.

Build a fire in your fire place. Put a washable blanket down like you are spreading a blanket for a picnic. Add comfortable pillows to sit or lean up against while you are eating. Put your pot of stew in the middle of the blanket with bowls and spoons around the pot of stew. Put your drinks in glasses with a lid. Make a pan of cornbread, cut into squares and place on a plate. Invite your family in for dinner. Enjoy sitting around the fire and enjoying a family meal together. You might just make this a tradition for those cold winter nights.

Beef Stew

CLASSIC BEEF STEW

2 pounds beef stew meat

1 to 2 tablespoons cooking oil

1 can (16 ounce) stewed tomatoes with liquid

1 can condensed beef broth, undiluted

3 tablespoons quick cooking Tapioca

1 clove garlic, minced

1 tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

6 medium carrots, cut into 2 inch pieces

3 medium potatoes, peeled and cut into 2 inch pieces

2 teaspoons celery seed

Preheat oven to 350 degrees. In a Dutch oven, or large soup pot, brown the beef in oil. Drain. Return meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from the heat. Cover and bake for 1 and 1/2 hours. Stir in carrots, potatoes and celery seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal

1 cup all purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 Egg, beaten

1 cup whole kernel corn (frozen or canned) Note: If you use canned, drain all liquid off corn.

Preheat oven to 425 degrees. Grease 12 muffin cups. Blend all ingredients about 20 seconds. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown.

A Fireside Winter Dinner Tradition

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. You may visit her website at http://www.mycountrykitchen.com

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Winter time is the time for comfort food. Classic Beef Stew is perfect for the causal meal around the fire place. Surprise your family with this change in your dinner routine.

Build a fire in your fire place. Put a washable blanket down like you are spreading a blanket for a picnic. Add comfortable pillows to sit or lean up against while you are eating. Put your pot of stew in the middle of the blanket with bowls and spoons around the pot of stew. Put your drinks in glasses with a lid. Make a pan of cornbread, cut into squares and place on a plate. Invite your family in for dinner. Enjoy sitting around the fire and enjoying a family meal together. You might just make this a tradition for those cold winter nights.

CLASSIC BEEF STEW

2 pounds beef stew meat

1 to 2 tablespoons cooking oil

1 can (16 ounce) stewed tomatoes with liquid

1 can condensed beef broth, undiluted

3 tablespoons quick cooking Tapioca

1 clove garlic, minced

1 tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

6 medium carrots, cut into 2 inch pieces

3 medium potatoes, peeled and cut into 2 inch pieces

2 teaspoons celery seed

Preheat oven to 350 degrees. In a Dutch oven, or large soup pot, brown the beef in oil. Drain. Return meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from the heat. Cover and bake for 1 and 1/2 hours. Stir in carrots, potatoes and celery seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal

1 cup all purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 Egg, beaten

1 cup whole kernel corn (frozen or canned) Note: If you use canned, drain all liquid off corn.

Preheat oven to 425 degrees. Grease 12 muffin cups. Blend all ingredients about 20 seconds. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown.

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. You may visit her website at http://www.mycountrykitchen.com

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Slow cookers are fabulous and they can cook an entire meal for you and save you lots of time in the kitchen. They're especially convenient if you work outside the home...or even if you work at home. Just prepare your main dish early in the day, toss in all your ingredients, select the appropriate setting, and you're good to go. You can even use two slow cookers if you are preparing a side dish.

On a cold winter day, why not surprise your family with their favorite soup or stew and let it cook all day. When they arrive home and savor the delicious aroma of what's been simmering all day, you immediately earn some good brownie points with hardly any effort. And speaking of brownies...since you'll be saving lots of time on your dinner, you'll have more time to actually make some, or perhaps another family favorite treat.

If you have a slow cooker but it's been collecting dust high up on a shelf somewhere, what are you waiting for? Get it down, dust if off...and use it! I can't think of anything better on a cold snowy day than a slow cooker filled with mouth-watering, homemade chili. Doesn't that sound warm and cozy while you're curled up with a blanket by the fire? That is...if you like chili. The convenience of the slow cooker offers incredible time-saving ways to make easy, melt-in-your-mouth dishes without the stress of cooking.

Below are some delicious slow cooker recipes for your taste buds

Slow Cooker Beef Chili

Ingredients

1 pound ground beef
1 can pinto beans, drained (15 oz) 1 can enchilada sauce (10 oz) 1 can tomato sauce (8 oz)
1 tablespoon instant minced onion 1 cup water
1 cup shredded process american cheese
4 cups corn chips
1 cup sour cream
1/2 cup shredded process American cheese

Directions

Brown ground beef. Transfer meat to slow cooker.

Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water.

Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture.

Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.

Slow Cooker Cheesy Chicken

Ingredients

6 chicken breasts (boneless and skinless)
1 can cheddar cheese soup
2 cans cream of chicken soup
garlic powder, to taste
salt and pepper to taste

Directions

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the slow cooker.

Cook on low 6 to 8 hours. Serve over rice or noodles.

Slow Cooker Beef Stew

Ingredients

3 carrots, cut lengthwise into halves, then cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
2 large potatoes, peeled and cut into 1/2-inch pieces
1-1/2 cups chopped onions
3 cloves garlic, chopped
4-1/2 tsps Worcestershire sauce
3/4 tsp dried thyme leaves
3/4 tsp dried basil leaves
1/2 tsp black pepper
1 bay leaf
2 pounds beef for stew, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (about 14 ounces) reduced-sodium beef broth
1/2 cup cold water
1/4 cup all-purpose flour

Directions

Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, Worcestershire sauce, thyme, basil, pepper, bay leaf, beef, tomatoes with juice and broth.

Cover and cook on low 8 to 9 hours.

Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn slow cooker to high; cover.

Stir water into flour in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.

If you don't have one of these one-pot wonder cookers, you need to invest in one. You can prepare your meals and conveniently walk away from your kitchen for an entire day and come back to an easy, scrumptious dinner with your family.

Article Written By Tammy Embrich

You can find more articles and recipes, along with grandparenting and parenting tips at Grandma's Home Bloggers

Tammy also offers free work at home job leads, work at home articles, tips and more at Work At Home Jobs.

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Why celebrate comfort foods? Why not? At Plugged In Parents, we love a good, hearty bowl of soup that warms the body inside out and a slice of crusty bread followed with a mug of hot cocoa while cozying up on the couch. If you're like us, then you'll love these wintery meal ideas. They're great as leftovers and the ingredients will keep you on budget.

VEGETARIAN WINTER STEW

Ingredients:

5 cups chicken or vegetable broth

2 sweet, peeled and diced

2 large zucchinis, diced

1 large onion, diced

1 cup cooked rice

1 can kidney beans

1 can garbanzo beans

1 cup peanut butter

1 tbs cumin

salt

pepper

1 large jar of medium salsa (Pace is my favorite for this recipe)

Brown onion on hot oil, add sweet potatoes and fry for 10 minutes on low heat. Add zucchini. Fry stirring occasionally until the zucchini is crunchy-soft. Transfer vegetables to hot broth. Add beans and salsa. Stir in cumin, and salt and pepper to taste. Add peanut butter and stir well. Add rice.

TIP: The rice will absorb some of the broth overnight and the stew will be deliciously thick.

PERFECT WINTER BEEF STEW

Ingredients:

2 lbs beef, cut into 1-inch chunks

½ cup of Italian dressing

4 cups beef broth

1 cup chopped onion

3 cups diced carrots

4 medium potatoes, diced

3 cups sliced mushrooms (optional)

1 medium can stewed tomatoes

Mix beef with Italian dressing. Refrigerate 30 minutes.

Add onions and mushrooms and sauté for ~10 minutes. Add the broth, carrots, potatoes, meat without the dressing, and tomatoes with their liquid. Bring to boil stirring occasionally. Let simmer for 1 hour. Uncover, and let simmer for additional 15 minutes until the meat is tender and the sauce has thickened.

Garnish with parsley or green onions.

Serve with fresh bread, toast, or pita chips.

For more health and budget-wise recipes visit us at http://www.pluggedinparents.com

For more winter recipes and other health- and budget-friendly recipes visit us at http://www.pluggedinparents.com

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active lifestyle and for dual-income families often bring a snack with the easiest way to dinner several nights a week.

One dish meals are a great way to fast, safe and nutritious food and save time for excessive preparation techniques. Many dishes can be put in place ready in the morning to cook and turn when they return.

Soups, stews, casseroles and variants of attacks all make a big pot meals. Most require a minimum of preparation time andhave a wide range of nutritional value.

Vegetable soup can by combining a rich cup each diced carrots, zucchini, onions, celery, potatoes and turnips are. Add two cups of diced pumpkin and cover with water (or chicken broth). Add a pinch of curry powder and a pinch of salt. Mix and let stand while the remote control to ensure that all the vegetables covered with water. Cook until the collapse of pumpkin and thickened the broth and the rest of the vegetables are tender.

Stew canPig easily be done by the same method, first by adding two cups of diced beef, lamb. Boil the liquid until reduced and thick stew. Serve with garlic bread or crusty rolls.

An ingredient in dishes like stew Prepare and place. in a pan of appropriate size. Planters have the advantage of heat for cooking the day before, and again the following day.

Cook the pasta cooks many variants. revolve around PensSpiral macaroni or noodles with various sauces, fish, meat and cheese. Tuna noodle casserole is a favorite place in many homes. There are many commercially prepared sauces for changes in inertia, but they usually contain high levels of sodium, preservatives and artificial flavors. A simple homemade white sauce and cheese is as simple as opening a bottle and artificial ingredients are added.

Winter is a time when you enter and consume more food pounds. FoodWinter is very comforting, as it comes to nutrition. We are looking for "comfort food" during the coldest months of the year, therefore, tend to eat too many bad things.

Out of fruits and vegetables in winter are mostly imported. If you bulk up when food was provided during the season in stores in the freezer.

There are lots of seasonal vegetables in several months. Winter is traditionally a time of carrot, Brassica(Broccoli, Cauliflower, Sweden, etc.) in good standing shop with potatoes for the winter. Farmers' markets are also a great place to buy fresh fruit and local vegetables.

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